Developing business leaders for the international hospitality industry.
The BSc International Hospitality Management has 92% overall student satisfaction and is ranked third for student satisfaction in UK institutions for Tourism, Transport and Travel (NSS, 2019).
The degree is designed to meet the needs of those who want to work in hospitality management, which is now one of the world’s largest industries. You will develop a detailed knowledge of leadership and the associated skills necessary for management in this dynamic and exciting global industry.
In this section
The BSc (Hons) International Hospitality Management is an internationally recognised passport to a successful management career in hospitality. The four-year degree offers key business management subjects alongside specialist hospitality, tourism and events modules. You will enhance your knowledge in the key business management areas of strategy, marketing, finance, human resource management, operations management and entrepreneurship.
This programme is characterised by a blend of theoretical and applied components including practical modules, which are delivered in the realistic work environment of the ‘Taste of Ulster’ award-winning The Academy restaurant. We are 1 of only 6 UK universities that offer a world-class learning environment (https://www.ulster.ac.uk/theacademy), allowing you to put your business management principles into practice.
You will also gain valuable industry experience through a placement year, which offers a wide range of international opportunities with organisations including The Four Seasons Resort Maldives, The Fitzpatrick Hotel New York, Sandestin Resort in Penscola . Alternatively, you have the opportunity to Study Aboard.
100% of the teaching team have achieved Fellowship of the Higher Education Academy and 7 of these team members have Senior Fellowship of the Higher Education Academy.
Diploma in Professional Practice DPP
Diploma in Professional Practice International DPPI
Diploma in International Academic Studies DIAS
Four years (including 48 week placement)
Practical sessions in the kitchen and restaurant will be scheduled into the evenings in year two.
Lectures provide you with the theoretical knowledge for all modular areas outlined in the course structure with practicals and seminars providing the opportunity to participate in hands on aspects and realistic scenarios in relation to the hospitality sector. Regular talks and workshops from industry leaders provide further enhancement. You also have the opportunity to work on live industry projects and present your ideas and concepts to panels of industry experts, providing excellent opportunities to develop your creativity and innovation in relation to hospitality. Assessments range from coursework in the form of reports and essays to exams, to live industry projects.
The content for each course is summarised on the relevant course page, along with an overview of the modules that make up the course.
Each course is approved by the University and meets the expectations of:
As part of your course induction, you will be provided with details of the organisation and management of the course, including attendance and assessment requirements - usually in the form of a timetable. For full-time courses, the precise timetable for each semester is not confirmed until near the start date and may be subject to change in the early weeks as all courses settle into their planned patterns. For part-time courses which require attendance on particular days and times, an expectation of the days of attendance will often be included in the letter of offer. A course handbook is also made available.
Courses comprise modules for which the notional effort involved is indicated by its credit rating. Each credit point represents 10 hours of student effort. Undergraduate courses typically contain 10- or 20-credit modules and postgraduate course typically 15- or 30-credit modules.
The normal study load expectation for an undergraduate full-time course of study in the standard academic year is 120 credit points. This amounts to around 36-42 hours of expected teaching and learning per week, inclusive of attendance requirements for lectures, seminars, tutorials, practical work, fieldwork or other scheduled classes, private study, and assessment. Part-time study load is the same as full-time pro-rata, with each credit point representing 10 hours of student effort.
Postgraduate Masters courses typically comprise 180 credits, taken in three semesters when studied full-time. A Postgraduate Certificate (PGCert) comprises 60 credits and can usually be completed on a part-time basis in one year. A 120-credit Postgraduate Diploma (PGDip) can usually be completed on a part-time basis in two years.
Class contact times vary by course and type of module. Typically, for a module predominantly delivered through lectures you can expect at least 3 contact hours per week (lectures/seminars/tutorials). Laboratory classes often require a greater intensity of attendance in blocks. Some modules may combine lecture and laboratory. The precise model will depend on the course you apply for and may be subject to change from year to year for quality or enhancement reasons. Prospective students will be consulted about any significant changes.
Assessment methods vary and are defined explicitly in each module. Assessment can be via one method or a combination e.g. examination and coursework . Assessment is designed to assess your achievement of the module’s stated learning outcomes. You can expect to receive timely feedback on all coursework assessment. The precise assessment will depend on the module and may be subject to change from year to year for quality or enhancement reasons. You will be consulted about any significant changes.
Coursework can take many forms, for example: essay, report, seminar paper, test, presentation, dissertation, design, artefacts, portfolio, journal, group work. The precise form and combination of assessment will depend on the course you apply for and the module. Details will be made available in advance through induction, the course handbook, the module specification and the assessment timetable. The details are subject to change from year to year for quality or enhancement reasons. You will be consulted about any significant changes.
Normally, a module will have four learning outcomes, and no more than two items of assessment. An item of assessment can comprise more than one task. The notional workload and the equivalence across types of assessment is standardised.
The class of Honours awarded in Bachelor’s degrees is usually determined by calculation of an aggregate mark based on performance across the modules at Levels 5 and 6 (which correspond to the second and third year of full-time attendance).
Level 6 modules contribute 70% of the aggregate mark and Level 5 contributes 30% to the calculation of the class of the award. Classification of integrated Masters degrees with Honours include a Level 7 component. The calculation in this case is: 50% Level 7, 30% Level 6, 20% Level 5. At least half the Level 5 modules must be studied at the University for Level 5 to be included in the calculation of the class.
All other qualifications have an overall grade determined by results in modules from the final level of study. In Masters degrees of more than 200 credit points the final 120 points usually determine the overall grading.
Figures correct for academic year 2019-2020.
The academic team who lead the BSc International Hospitality Management the University of Ulster Staff Team of the year. This was a student-centred nomination and part of Ulster University Students Union Learning and Teaching Awards 2019.
All of the staff on the BSc International Hospitality Management are fellows of the Higher Education Academy.
The University employs over 1,000 suitably qualified and experienced academic staff - 59% have PhDs in their subject field and many have professional body recognition.
Courses are taught by staff who are Professors (25%), Readers, Senior Lecturers (20%) or Lecturers (55%).
We require most academic staff to be qualified to teach in higher education: 82% hold either Postgraduate Certificates in Higher Education Practice or higher. Most academic staff (81%) are accredited fellows of the Higher Education Academy (HEA) by Advanced HE - the university sector professional body for teaching and learning. Many academic and technical staff hold other professional body designations related to their subject or scholarly practice.
The profiles of many academic staff can be found on the University’s departmental websites and give a detailed insight into the range of staffing and expertise. The precise staffing for a course will depend on the department(s) involved and the availability and management of staff. This is subject to change annually and is confirmed in the timetable issued at the start of the course.
Occasionally, teaching may be supplemented by suitably qualified part-time staff (usually qualified researchers) and specialist guest lecturers. In these cases, all staff are inducted, mostly through our staff development programme ‘First Steps to Teaching’. In some cases, usually for provision in one of our out-centres, Recognised University Teachers are involved, supported by the University in suitable professional development for teaching.
Figures correct for academic year 2021-2022.
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Here is a guide to the subjects studied on this course.
Courses are continually reviewed to take advantage of new teaching approaches and developments in research, industry and the professions. Please be aware that modules may change for your year of entry. The exact modules available and their order may vary depending on course updates, staff availability, timetabling and student demand. Please contact the course team for the most up to date module list.
In this section
Year: 1
Status: C
Food and Beverage Operations introduces a wide range of commodities, processes and operations which are the foundation for food production and service in the international Hospitality and Catering Industry. The integration of theory and practical skills give students an appreciation of the knowledge and procedures that are fundamental to the efficient running of a catering operation.
Year: 1
Status: C
This module provides students with an appreciation of the evolution, scale and significance of the hospitality industry and the contribution which it makes to the wider economy and society.
Year: 1
Status: C
As future managers of International Hospitality Management it is critical to have a sound knowledge of the management of facilities operations in the Hospitality Tourism and Events Sector. This module provides the student with the knowledge required in facilities operations and management of to meet the desired customer and business objectives in HTE Sector and apply these skills in other contexts.
Year: 1
Status: C
This module examines the principals of management and applies these to the practice of organisational management. It is an introductory module, which will help the student become familiar with the nature and scope of management. It examines the development of management theories and the impact of the external and internal environments on effective and professional management. The student will explore how to manage others and how to improve productivity for future business success.
Status: O
Year: 1
This module is optional
This module introduces students to the business of events. The nature of events are investigated together with the factors leading to successful event planning and implementation. The basic principles of event planning are introduced. The module provides a foundation for students wishing to follow a career in the events industry, to undertake placement in an event company and provides the basis for further study in event related modules.
Status: O
Year: 1
This module is optional
This introductory module introduces students to the key concepts involved in the study of tourism, including definition, historical development, supply and demand, impacts, current and future challenges facing tourism.
Year: 2
Status: C
This module develops the students' knowledge, understanding and skills in the planning, design and analysis of culinary/hospitality operations environments in order to effectively and efficiently provide appropriate services to the consumer in a global context. The student will be responsible for the reflection and provision of feedback, on their personal performance and that of their peers in planning, execution and outcomes for practical operations.
Year: 2
Status: C
Managing People is an important part of all managers' jobs whether they are Line Managers or Human Resource (HR) specialists. Successful management and leadership can make a significant difference to the performance of teams and individuals and to the achievement of organisational objectives. This module is designed to provide students with an introduction to people management strategies which can help achieve high performance within the service industry.
Year: 2
Status: C
This module focuses on managerial decision making for both SMEs and larger corporations in the tourism and hospitality sectors. The content includes costing, budgeting, investment appraisal and working capital management. The student will be expected to apply knowledge to the decision-making process and discuss alternatives relevant to the range of service industries studied by students within the Department of Hospitality and Tourism Management.
Year: 2
Status: C
The module will develop and enhance the student's ability to carry out appropriate research, process data and utilise effectively the latest ICT packages and applications relevant to their course and their chosen business field.
Year: 2
Status: C
This module introduces and explores key areas of marketing theory and their application to the contemporary business organisation. The module defines marketing and examines the development of the marketing concept, the marketing environment and key aspects of contemporary marketing theory and practice including segmentation, consumer behaviour, marketing research, the marketing mix and through assessment provides students with the opportunity to actually apply these concepts to contemporary industry situations.
Status: O
Year: 2
This module is optional
This module addresses two aspects of tourism - tourism sector essentials and the impacts that certain forms of tourism can generate for destination regions. The essential tourism sectors involve attractions, accommodation, intermediaries and transport. The module seeks to address these essentials and provide the student with an improved understanding of what the effects of tourism might be, how they can be evaluated and how they can be managed.
Status: O
Year: 2
This module is optional
This module introduces students to the business of corporate events. The nature of corporate events are explored together with the factors and professional skills needed for the successful event planning and implementation of a corporate event. Students create their own event. The module distinguishes corporate events from events as such and enhances understanding for students wishing to follow a career in the corporate events industry.
Status: O
Year: 3
This module is optional
This module provides undergraduate students with an opportunity to gain structured and professional work experience, in a work-based learning environment, as part of their planned programme of study. This experience allows students to develop, refine and reflect on their key personal and professional skills. The placement should significantly support the development of the student's employability skills, preparation for final year and enhance their employability journey.
Status: O
Year: 3
This module is optional
This module provides an opportunity to undertake an extended period of study outside the UK and Republic of Ireland. Students will develop an enhanced understanding of the academic discipline whilst generating educational and cultural networks.
Year: 4
Status: C
This integrative core module, which places particular emphasis on achieving a balanced understanding of strategic management theory and practice, introduces the concept of business strategy to hospitality and culinary arts management students.
Year: 4
Status: C
This module examines the undercurrents, the business and social trends that inform how leadership is thought about and practised. The module content will help the student to look beyond the management and organisational leadership literature to develop working assumptions on a critical approach to leadership - from exploring their own leadership competencies to getting the best from others to improve productivity and business performance.
Status: O
Year: 4
This module is optional
In this module students are engaged in practical entrepreneurship and will develop their knowledge of entrepreneurship and the entrepreneurial process. This will be evidenced through the development of a business plan for new venture creation, enterprise development, project management or a community based development project.
Status: O
Year: 4
This module is optional
The contemporary workplace is changing and there has probably never been a more challenging time to be in Human Resources (HR) or be responsible for managing people. Human Resource teams and Line Managers have a major role to play in driving performance and achieving competitive advantage. This module provides an opportunity for students to acquire the necessary knowledge and skills needed to help attract, manage and retain the best talent nationally and internationally.
Status: O
Year: 4
This module is optional
This module will assess the student's ability to carry out appropriate academic research, process data and utilize effectively the latest IT applications to provide an independent researched piece of work relevant to their course and their chosen industry.
Status: O
Year: 4
This module is optional
This module provides students with an advanced understanding of tourism planning, development and management. It provides students in their final year of their degree with an appreciation of the difficulties associated with planning, developing and managing tourism at varying scales and for certain niche products and markets, all often in the face of externalities that the tourism industry has limited control over.
Status: O
Year: 4
This module is optional
This module examines the complete event management process. It examines the requirements for successful event management and integrates with other modules of study, in particular marketing, accounting and human resource management. Being involved in a live event is an integral part of this module as it provides the opportunity for students to apply theory to professional event management practice.
Status: O
Year: 4
This module is optional
This module focuses on managerial decision making for both SMEs and larger corporations in the tourism and hospitality sectors. The content includes costing, budgeting, investment appraisal and working capital management. The student will be expected to apply knowledge to the decision-making process and discuss alternatives relevant to the range of service industries studied by students within the Department of Hospitality and Tourism Management.
Status: O
Year: 4
This module is optional
This module develops the students' knowledge, understanding, application and practice in relation to the core Key Performance Indicators (KPIs), ratios and consumer behaviour analytics used in the hospitality and culinary industries.
Status: O
Year: 4
This module is optional
This module examines and expands on the principle concepts and theories of marketing and their practical application to contemporary marketing management. It is a module that builds on the Contemporary Marketing Practice module at level 5. Issues include the management of the marketing concept, marketing environments, planning, research application and techniques, segmentation, the marketing mix, e-marketing and digital marketing within specific businesses at a local, national and international level as they apply to the marketing management function.
Status: O
Year: 4
This module is optional
This module requires students to research a contemporary issue relevant to hospitality managers from a range of perspectives, reflect on its significance and consider its implications for professional practice.
We recognise a range of qualifications for admission to our courses. In addition to the specific entry conditions for this course you must also meet the University’s General Entrance Requirements.
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Grades CCC
QCF Pearson BTEC Level 3 Extended Diploma / OCR Cambridge Technical Level 3 Extended Diploma (2012 Suite)
Award profile of DMM
RQF Pearson BTEC Level 3 National Extended Diploma/ OCR Cambridge Technical Level 3 Extended Diploma (2016 Suite)
Award profile of MMM
QCF Pearson BTEC Level 3 Diploma/ OCR Cambridge Technical Level 3 Diploma (2012 Suite)
Award profile of DM plus A Level Grade C
RQF Pearson BTEC Level 3 National Diploma/ OCR Cambridge Technical Level 3 Diploma (2016 Suite)
Award profile of MM plus A Level Grade C
QCF Pearson BTEC Level 3 Subsidiary Diploma/ OCR Cambridge Technical Level 3 Introductory Diploma (2012 Suite)
Award profile of M plus A Level Grades CC
RQF Pearson BTEC Level 3 National Extended Certificate/ OCR Cambridge Technical Level 3 Extended Certificate (2016 Suite)
Award profile of M plus A Level Grades CC
96 UCAS tariff points to include a minimum of five subjects (four of which must be at higher level) to include English and Maths at H6 if studied at Higher level or O4 if studied at Ordinary Level.
Grades CCCCC
Grades DDD
Overall profile is minimum 24 points (including 12 at higher level)
Overall profile of 55% (120 credit Access Course) (NI Access Course)
Overall profile of 45 credits at Merit (60 credit Access Course) (GB Access Course)
For full-time study, you must satisfy the General Entrance Requirements for admission to a first degree course and hold a GCSE pass at Grade C/4 or above in English Language and Maths.
Level 2 Certificate in Essential Skills - Communication will be accepted as equivalent to GCSE English.
Level 2 Certificate in Essential Skills - Application of Number will be accepted as equivalent to GCSE Maths.
English language requirements for international applicants
The minimum requirement for this course is Academic IELTS 6.0 with no band score less than 5.5. Trinity ISE: Pass at level III also meets this requirement for Tier 4 visa purposes.
Ulster recognises a number of other English language tests and comparable IELTS equivalent scores.
It is desirable that applicants to this course have work experience and/or part-time employment in the hospitality industry.
Foundation Degree Applicants- If you have already obtained the required grade in the relevant Foundation Degree you can opt to complete bridging modules prior to progressing onto the final year of the course. Other qualifications may be considered for exemptions and/or advanced entry based on your prior certificated learning or prior experiential learning.
Acceptable alternative qualifications include:
Pass HND with overall Merit to include distinctions in 15 Level 5 credits/units may be specified.
Pass HNC with overall Merit to include distinctions in 45 Level 4 credits/units may be specified.
You may also meet the course entry requirements with combinations of different qualifications to the same standard as recognised by the University (provided subject requirements as noted above are met).
If you have already obtained the required grade in the relevant Foundation Degree you can opt to complete bridging modules prior to progressing onto the final year of the course. Other qualifications may be considered for exemptions and/or advanced entry based on your prior certificated learning or prior experiential learning.
In this section
Graduates from this course are now working for:
With this degree you could become:
This qualification offers a range of management career opportunities in one of the world’s largest and fastest growing sectors. The hospitality industry is composed of a diverse range of industries and employers including hotels, restaurants, cruise liners and public sector organisations such as destination marketing organisations . The optional module selections further extend these opportunities to careers within tourism and events sectors.
You also have the opportunity to pursue avenues such as teaching, lecturing, training, research and consultancy in relation to hospitality management. Alternatively, you have the option after completion to progress on to postgraduate study on programmes such as the MSc International Event Management, MSc International Tourism Management and MSc International Hospitality Management.
It is advisable to complete a 48 week placement in year three of the course. A full list of national and international placements are available. Companies include Country Clubs (Florida), Disney World, Sandestin Resort (Penscola), Merchant Hotel (Belfast), RitzCarlton (Co.Wexford), Gleneagles Hotel (Scotland). The satisfactory completion of placement leads to the award of Diploma in Professional Practice/ Diploma in Professional Practice (International) upon graduation. Alternatively, you can opt to complete a period of study abroad. During this period, you spend two semesters in an educational institution, which will provide exposure to alternative business cultures and protocols and enhance your personal and professional development. Successful completion of the placement leads to the award of the Diploma in International Academic Studies (DIAS) upon graduation.
Accredited by the Institute of Hospitality that academic, vocational and professional standards achieved are appropriate and programme content and delivery meet international Institute of Hospitality benchmark standards.
2023/24 Fees
Fees for entry in 2023/24 have not yet been set. See our tuition fees page for the current fees for 2022/23 entry.
There are a range of exciting prizes for the course in final year;
The Hastings Hotels Award for Excellence in Irish Hospitality - Highest Mark overall in BSc (Hons) International Hospitality Management
Institute of Hospitality Janus Award nomination
Tourism NI Event Management Award - Highest Mark in Event Management
Da Vinci Cup - Highest mark in Strategic Management
The Department of Hospitality and Tourism Management, supported by Mount Charles Group, offers the Mount Charles Scholarship for full time first year students from the BSc International Hospitality Management.
Each scholarship is valued at a total amount of £16,500 and will be paid to students in three (£5,500) instalments in year 1, 2, and final year of their programme.
The scholarship funding will support one student and will be used to pay course tuition fees with any remaining funds to be utilised by the student in support of costs related to their studies for example, books, laptop or travel expenses.
Students are required to purchase both front of house and back of house appropriate dress for training in the realistic work environment of the 'Taste of Ulster' award winning Academy restaurant and kitchens. The cost of this is approximately £150.
It is important to remember that costs associated with accommodation, travel (including car parking charges) and normal living will need to be covered in addition to tuition fees.
Where a course has additional mandatory expenses (in addition to tuition fees) we make every effort to highlight them above. We aim to provide students with the learning materials needed to support their studies. Our libraries are a valuable resource with an extensive collection of books and journals, as well as first-class facilities and IT equipment. Computer suites and free Wi-Fi are also available on each of the campuses.
There are additional fees for graduation ceremonies, examination resits and library fines.
Students choosing a period of paid work placement or study abroad as a part of their course should be aware that there may be additional travel and living costs, as well as tuition fees.
See the tuition fees on our student guide for most up to date costs.
Course Director: Simon Russell
T: +44 (0)28 9536 7098
E: s.russell@ulster.ac.uk
Admissions: Fiona Murphy
T: +44 (0)28 9536 7549
E: ft.murphy@ulster.ac.uk
International Admissions
T: +44 (0)28 7012 3333
E: global@ulster.ac.uk
‘The International Hospitality Management course very much developed my interest in the Hospitality industry in particular hotel management. Having graduated on this course I have achieved success in the industry and have a general managers position in the Hastings Hotel Group
Michael Weston – General Manager - Slieve Donard Resort & Spa
‘Studying the International Hospitality Management was one of the best decisions I have made. The course developed my knowledge and professional practical management skills for the Hospitality and Events Industry. After graduating in 2012 I decided to complete an MSc in Event Management. I am now the Events Co-ordinator in Titanic Belfast and enjoying my 'dream job'.
Kerry Hamilton - Events Co-ordinator - Titanic Belfast
As an alumnus of Ulster University it is a great pleasure to provide an employer testimonial. Since graduating I have worked for leading international hotel chains and have worked with and recruited a wide variety of staff. Having returned to work in my native Northern Ireland I am now in a position to employ placement students and graduates from Ulster University. In my view students who have studied International Hospitality Management at Ulster are among the best employees I have worked with throughout my experience of more than 25 years in the global hotel industry.
Hospitality students from Ulster are 'work ready' when they graduate and have very high levels of technical skills having acquired these in the award-winning Academy Restaurant in the University. Professionalism and commitment to the highest level of customer service are the hallmarks of these highly motivated students. They typically display strong communication skills, flexibility and initiative and endeavour to develop themselves professionally at any opportunity. They also possess problem-solving skills and have the ability to both work effectively in team and take on leadership roles as required.
Having studied at Ulster University I know that these skills are developed and instilled by academic staff who take a personal interest in the development of each individual student due to their professional commitment toward developing Ulster Hospitality graduates who exceed employer expectations.
Employer Testimonial from Mr Adrian McNally, General Manager, Titanic Hotel, Belfast
